Asparagus with Lemon Vinaigrette

Ingredients

• 1 pound asparagus
• Zest and juice of 1 lemon
• 4 tablespoons extra virgin olive oil
• 1 tablespoon chives, chopped
• Salt & Pepper to taste

Directions

1. Rinse and trim the asparagus spears.
2. Fill large saute pan half way with water. Bring to a boil.
3. When water boils slide in the asparagus spears. Make sure the water covers all the spears.
4. Cook for about 5 minutes, until fork tender.
5. While the spears cook, make the vinaigrette. In a small bowl combine: lemon zest, lemon juice, salt and pepper.
6. Whisk in the extra virgin olive oil and stir in the chives. Set the dressing aside.
7. Plunge the cooked spears into an ice water bath to stop the cooking.
8. Remove the spears and pat them dry lightly with a towel.
9. Place on a platter. Let cool to room temperature.
10. Pour the dressing over the cooled spears and let things marinate for 15 minutes or more before serving.

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